Local Event
Cost: $150 ++
Aphrodesiac Dinner
Friday, February 9th, 2018
Reception at 6:30pm
Selection of Passed Canapés
Domaine de L’Ecu “La Divina”, Methode Traditionnelle, Loire, France
Dinner at 7:00pm
Broken Paddle Farms Coddled Egg
american sturgeon caviar, yukon potato puree and chives
Heidsieck and Co. “Monopole”, Champagne, NV
Butter Poached White Asparagus
preserved meyer lemon, tasso ham and morel mushroom cream
F.X. Pichler “Loibner Frauenweingarten”, Gruner Veltliner, Federspiel, Wachau, Austria, 2013
Ora King Salmon
avocado, winter citrus and poblano romesco sauce
Illahe “Percheron”, Pinot Noir, Willamette Valley, Oregon, 2014
Espresso Rubbed Short Rib “Steak”
pomegranate gremolata, brussels sprouts and fingerling potatoes
Scarpa “Selvarossa”, Dolcetto D’Acqui, Piedmont, Italy, 2000
Sbragia “Monte Rosso”, Cabernet Sauvignon, Moon Mountain District, Sonoma, California, 2012
Warm Chocolate Ganache Cake
ancho chili, candied beets and milk chocolate gelato
Warre’s “Quinta da Cavadinha, Port, 1990
$150 per person plus tax and gratuity
Executive Chef: Blaine Staniford
Hosted by
Grace Fort Worth
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